Description
This one-pot dish features savory chicken thighs cooked with rice and chickpeas, seasoned with spices and finished with a squeeze of fresh lemon.
Ingredients
Scale
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 can chickpeas (canned, drained and rinsed)
- 1 cup long-grain rice (rinsed thoroughly)
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon sweet or smoked paprika
- 3 cups chicken or vegetable broth
- 1 lemon (for squeezing at the end)
- to taste salt
- to taste freshly cracked black pepper
Instructions
- Season chicken thighs with salt, pepper, cumin, and paprika.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear chicken thighs skin-side down until crispy and golden (about 6–7 minutes), then flip and cook for another 5–6 minutes.
- Remove chicken from the skillet and set aside.
- In the same skillet, add chopped onion and sauté until softened (about 3–4 minutes).
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in rinsed rice, making sure it’s coated in the oil and spices.
- Pour in the chicken or vegetable broth and bring it to a boil.
- Lower the heat to a simmer, add chickpeas, and return the chicken thighs to the skillet.
- Cover and cook for 18–20 minutes until the rice is tender and the chicken reaches 165°F (74°C).
- Squeeze fresh lemon juice over the dish before serving.
- Serve warm, garnished with fresh herbs if desired.
Notes
- For added flavor, marinate the chicken thighs in spices for a few hours before cooking.
- Fresh herbs like parsley or cilantro can enhance the dish’s flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 100mg